Recipe: Noel Cimadon | Images: Ashlee DeCaires
1.5kg osso buco
¼ cup flour
salt & pepper
3 onions, roughly diced
5 garlic cloves, crushed
¾ cup white wine
2 cans of diced tomatoes
¾ cup beef stock
salt and pepper
Mix the salt and pepper with the flour, then dust the meat with the flour.
Heat a Dutch oven or deep skillet with butter or oil, or a mixture of both. Sear the meat until golden on both sides (you may have to do this in batches).
Remove the meat and add the crushed garlic and the onion and cook until the onion is tender. Add the meat back in along with the wine and simmer for a couple of minutes. Add the tomatoes and beef stock. Cover with a lid or tin foil, and place in the oven for about 1.5 hours at 180°C. The sauce should cover most of the meat. If not, I recommend turning the meat halfway through to cook consistently.
Serve with polenta, pasta or potato puree and Gremolata (a mixture of chopped Italian parsley, garlic, lemon zest, olive oil and chilli.)